Pork Shao Mai

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::Pork Shao Mai

Filling:
*0.75 lb. pork loin
*1.25 oz. pork fat
*4 pre-softened Chinese
black mushrooms
*1 precooked bamboo shoot
*1.5 T. cornstarch
*1 T. cooking wine
*0.5 T. sesame oil
*1 t. sugar
*0.75 t. salt
*0.25 t. pepper
Skin:
*24 green peas

Method:

1. Filling: Dice the pork loin, pork fat, black mushrooms, and bamboo shoot. Place in a mixing bowl. Add cornstarch, cooking wine, sesame oil, sugar, salt and pepper. Stir in the same direction until mixed well. Toss mixture against the inside of the bowl for 3-4 minutes so that the ingredients combine thoroughly; divide into 24 portions. 2. Trim the won ton skins to make them round. Place 1 portion of filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist. Place 1 green pea in the center of the filling; use a knife dipped in water to press down the filling so that it is smooth and compact. Follow step for the remaining dough and filling. Place the finished shao mai in a steamer about 0.5-inch apart. Steam for 6 minutes over high heat; remove. Serve.

Total time:

55m

Cooking technique:

steaming

Cuisine:

Shanghai

Food menu:

appetizer

Cholesterol:

14mg

Carbohydrates:

80g